Fresh Southern Clams with Pasta

By tulawdog

Ingredients

• 32 pasta or small grade New Zealand Clams (I think you can use any small clams)
• 1 tablespoon olive oil
• 1/4 cup white wine e.g Reisling or Chenin Blanc
• 2 tablespoons chopped parsley
• 250 g (8 oz) of pasta e.g Linguine, Pasta Shells,
• 1 tablespoon of butter
• 2 tablespooons flour
• Reserved cooking liquor and water to make 1 1/4 cups
• Freshly ground black pepper
• 1/4 cup of cream
• Southern Scallops can be substituted for the clams. Use 24 1/2 shell Southern Scallops and cook scallops for 4 seconds only.

Preparation

Step 1

Melt butter
Add flour and cook a few minutes
Gradually add strained reserved cooking liquor and stir continuously until thickened
Add black pepper
Gradually add cream and simmer do not boil
Pour over drained pasta
Toss through clams
Garnish with remaining parsley